Back in January of this year, I made a resolution that I would not diet anymore and so far I have kept this goal. Not because I didn't want to get skinnier but because I was tired of the way I felt mentally. It's hard dieting all the time. When I run I don't care what I eat and my body doesn't either but this past summer I just could not find the motivation to run.
I don't consider myself "fat". I consider myself "mommified". I cook 3 meals a day for my family. I spend my days shuttling kids around in the car. I have a part time job that keeps me busy. I have chores, this list is not necessary. And although these chores have me running up and down stairs through out the day, I am bending and reaching constantly, it is still not the same as running. This is what keeps my body in shape.
I use the word "shape" loosely because we are all shapes, are we not? Some years I am a shape that I like and some years I am not…LOL Why did I set a goal of not dieting? I personally wanted to go back to a whole food way of eating that incorporated more "whole foods". We drink only whole milk, eat organic meat, try to eat organic produce and fruit, use butter (no substitutes), real sugar (no substitutes) and more water, these are a few things we have done over this past year. This works for us. I guess it could be called a diet, but for us it was a lifestyle change.
I have strayed this past few months from this way of eating. It is hard to always eat the right foods. It can be expensive at times to buy the "whole" foods. I am a food blogger. This is my biggest challenge when it comes to what I eat.
I want to bake. I want to make bread. I want to make cookies, gravies and yummy side dishes. I want to try every freaking delicious recipe that comes across my screen…you should see my recipe piles! LOL
So I slipped. I got lazy. It's true…I am 43 years old and tired and lazy. It's so easy to not run, to not eat right, and for me, to justify why I can't run or eat right.
I struggle. I am an open book. I debated writing about this but it's who I am. It's where I am at now. It's me. A little bit "fluffier" than I would like but I am happy. For the first time in my life, I am not worrying about my size. I like my size most of the time. It's always that extra 5 to 10 pounds that I would like to have shifted or gone.
It will happen, it always does. I just have to refocus priorities with my eating and find some will power again. I have enjoyed the freedom this past year of not being on a diet, other than the GF, but that is a way of life for me, not a choice. Which this past 2 weeks, I have totally abandoned. I will save that for another session..LOL
Food, at times, brings me the most joy and at other times I wish I could wire my mouth shut.
TMI (too much information)? Probably so, but I don't think I am the only one who struggles in this part of my life. I think as a group of people, we are all working on eating healthy, exercising and staying happy. I think it's a game of balance. Finding the right balance in your life that makes you happy, healthy and content.
I applaud all of those that don't struggle, you are lucky. I encourage those that are in my shoes to keep pushing through and it will happen. I am just trying to not eat everything in sight this week…LOL I deal with my issue with humor, so this post is, in part cheeky and truthful. I find that laughter helps me to handle my life much better, yet this is a topic I struggle with a lot.
This yummy salad is one of our favorites. It was shared with my by Cory's aunt Jackie, who is from France. She said this was her favorite salad ever. I try to make these yummy salads to have for lunch. I like green salads, but I get tired of them easily. This salad is wonderful. ENJOY!
Recipe: Yummy Tomato Salad
3 cups of Cherry Tomatoes ( about 1 small carton)
2 cups of fresh mushrooms, sliced
1 cucumber, sliced or cubed
3 eggs, hard boiled and sliced
salt and pepper to taste
avocado (optional) I added this to my recipe and I love the combination of the avocado and egg yolk, it makes a yummy dressing.
green onions (optional) I add these because we like onion.
equal parts: vinegar, water and oil. I start off with a 1/4 cup of each. It depends on the size of salad that you make. You can also add some sugar, if you would like it to be sweetened a bit. Start with a teaspoon at a time. Shake. Re-taste.
Wash all of your produce. Boil your eggs. Chop and slice the mushrooms, cucumbers and eggs. Leave the tomatoes whole.
Combine your dressing and add to the salad.
Refrigerate for a few hours before serving.
**You can add the avocado and onion at anytime or leave them out completely.
Written by Sherron Watson